Wild Rice with Shiitakes & Toasted Almonds
Toasted almonds enhance the nutty flavor of wild rice in this simple yet luxurious side dish. You could give it an Asian twist by substituting sesame oil for the butter and adding a drizzle of soy sauce.
From EatingWell: February/March 2005, The EatingWell Diabetes Cookbook (2005)
Yield: 6 servings, 3/4 cup each
Active Time: 20
Total Time: 65
- 2 1/4 cups reduced-sodium chicken broth, or vegetable broth
- 2 cups sliced shiitake mushroom caps, or button mushrooms (3 ounces)
- 1 cup wild rice
- 6 tablespoons sliced almonds
- 1 teaspoon butter
- 1 bunch scallions, trimmed and thinly sliced (about 2 cups)
- Freshly ground pepper, to taste
- Bring broth to a boil in a medium saucepan over high heat. Stir in mushrooms and wild rice. Return to a boil. Reduce heat to very low, cover, and simmer until the rice has "blossomed" and is just tender, 45 to 55 minutes. Drain any remaining liquid and transfer the rice to a serving bowl.
- Meanwhile, toast almonds in a small dry skillet over medium-low heat, stirring constantly until golden brown and fragrant, 2 to 3 minutes. Transfer to a plate to cool.
- About 5 minutes before the rice is done, melt butter in a medium nonstick skillet over medium heat. Add scallions and cook, stirring often, until softened and still bright green, 2 to 3 minutes. Stir the scallions, almonds and pepper into the rice. Serve warm.
Nutrition Per Serving: 158 calories; 4 g fat (1 g sat, 2 g mono); 2 mg cholesterol; 26 g carbohydrates; 7 g protein; 4 g fiber; 264 mg sodium; 340 mg potassium.
Nutrition Bonus: Magnesium (18% daily value)
1 1/2 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable, 1 fat (mono)